Asian Pork Meatballs
These asian pork meatballs are braised in a hearty broth with mushrooms and cabbage for a delicious and well balanced dinner.
Ingredients
Meatballs
- 1 lb ground pork
- 1/2 bunch green onion, thinly sliced
- 1 tsp kosher salt
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 cup panko breadcrumbs
- 1 egg
Sauce
- 1 tbsp vegetable oil
- 2 pieces scallions, thinly sliced
- 1 tbsp brown sugar
- 1 tbsp light soy sauce
- ½ teaspoon kosher salt
- 2 cups broth
- 1 cup water
- 1 tbsp sesame oil
Vegetables
- 6 ounces brown button mushrooms
- 1/2 head Napa cabbage , or savoy cabbage
Instructions
- Preheat the oven to 375F.
- Prep the vegetables and aromatics - thinly slice the scallions, cut the cabbage into 2” pieces, and quarter the mushrooms.1/2 bunch green onion, 6 ounces brown button mushrooms, 1/2 head Napa cabbage, 2 pieces scallions
- Make the meatball mixture - add all the ingredients to a mixing bowl and mix in one direction for 5 minutes.1 lb ground pork, 1 tsp kosher salt, 1 tbsp soy sauce, 1 tbsp sesame oil, 1/4 cup panko breadcrumbs, 1 egg
- Scoop then form the meatballs into 1.5 ounce balls, making about 12 meatballs. Lay this on a parchment or foil lined sheet tray.
- Cook the meatballs for 10 minutes at 375F.
- Heat a pan on medium high heat. Add 2 tablespoons of oil, then the sliced scallions and quartered mushrooms. Cook until the mushrooms are golden, about 5 minutes.1 tbsp vegetable oil, 6 ounces brown button mushrooms
- Add the cabbage into the pan and give everything a stir. Add the broth, water, salt, soy sauce, sugar, and sesame oil. Bring this up to a simmer, then add the meatballs.1 tbsp brown sugar, 1 tbsp light soy sauce, ½ teaspoon kosher salt, 2 cups broth, 1 cup water, 1/2 head Napa cabbage, 1 tbsp sesame oil
- Cover and cook for 10 minutes.
- Taste, adjust seasoning as desired, then serve with grains.
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